Red Raspberry

Red Raspberry is a classic favorite with its bold berry flavor and outstanding red-purple color. Our delicious Red Raspberry puree is made from premium grade fruit picked at peak of season. Pureed smooth with all seeds extracted, a hint of sugar is added to balance the natural tartness of the berry. A small amount of fruit pectin is added to further refine the puree's texture for pastry recipes, artisan cocktails, and mixed drinks.

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Featured Recipe

Peach Melba Ice Cream Sandwiches

Yield: 36 sandwiches
Source: Emily Luchetti, Pastry Chef (Farallon Restaurant, San Francisco)

Raspberry Ice Cream:
    • 4 large eggs
    • 1/2 cup sugar
    • 1 1/8 tsp. salt
    • 1 1/4 cups milk
    • 1 1/4 cups heavy cream
    • 12 oz. The Perfect Purée Red Raspberry,  thawed

Peach Ice Cream:
    • 4 large eggs
    • 1/2 cup sugar
    • 1 1/8 tsp. salt
    • 1 1/4 cups milk
    • 1 cup heavy cream
    • 14 oz. The Perfect Purée White Peach,  thawed

1. To make ice creams, follow same directions for each flavor.
2. In a large bowl, shisk together the egg yolks, sugar and salt.
3. Warm milk, cream and remaining sugar in a saucepan over medium-high heat.
4. Stir frequently, until hot and bubbling around the edges, about 5 minutes. Slowly whisk the liquid into the egg mixture.
5. Return the milk and cream to the pan and cook over low heat, stirring constantly with a wooden spoon or rubber heat-resistant spatula, until it coats the bakc of the spoon/spatula, about 5 minutes.
6. Strain through a medium mesh sieve.
7. Cool over an ice bath and stir in the Raspberry or White Peach. Refrigerate until cold.
8. Freeze in an ice cream machine according to the manufacturer's instructions. While the ice creams are freezing, spray two 9" x 13" pans with cooking spray.
9. Line the bottom and sides of each pan with a piece of plastic wrap. Spread each freshly churned ice cream into a prepared pan and freeze until solid, 6 hours to overnight.

When Frozen:
Place a piece of parchment paper on top of the pan. Place a cutting board on top of the parchment paper. Invert the pan and cutting board together. Remove the pan and then gently remove the plastic wrap. Cut the ice cream into 3"x 2" rectangles. You will have some scraps left over. Place the ice cream rectangles back on a baking sheet in a single layer (or stack with plastic wrap between layers). Freeze until you are ready to serve the sandwiches.

Filo Rectangles:
    • 1 cup whole natural almonds, toasted
    • 1/2 cup sugar
    • 8 tbsp. unsalted butter, melted
    • 12 sheets filo

1. Preheat the oven to 375° F. Line 2 sheet pans with parchment paper.
2. Finely ground the almonds and sugar together in a food processor. Put in a small bowl.
3. Lay the sheets of filo on a flat work surface. Remove 1 sheet from the stack ad place it on the surface in front of you. Cover the remaining sheets with a kitchen towel.
4. Brush the single sheet with some of the melted butter and then sprinkle with some of the almond sugar.
5. Lay a second sheet of filo on top of the first and again butter and sugar it. Continue in the same manner with 2 more sheets of filo.
6. Cut the filo stack into 24 rectangles, each approx. 3" x 2". Using a metal spatula, transfer rectangles to the prepared sheets pans, placing them about 1/4" apart.
7. Repeat process two more times with remaining sheets of filo, making 2 more stacks of 4 filo sheets each. You should have a total of 72 rectangles.
8. Bake the filo rectangles until golden brown, about 10 minutes. Let cool to room temperature.

To Serve:
For each serving, place a rectangle of raspberry ice cream between 2 pieces of filo. Place a rectangle of peach ice cream between two pieces of filo. Stack on sandwich atop the other and serve immediately.

Complimentary Samples

Recipe List:


Beachwalk Bellini
Berry Hibiscus Vinaigrette
Berrys on the Bourbon Trail
Champagne–Red Raspberry Vinaigrette
Chilled Red Raspberry Soufflé
Chocolate Raspberry Truffle
Clover Club
Decadent Hot Red Raspberry Soufflé
Decadent Raspberry Sauce
Decadent Raspberry Soup
Delicate Red Raspberry Sherbet
Disaronno Smash
Double Raspberry S'mores
Flavored Ice
Fresh Raspberry Palmer
Froggy Style
Fruit Puree Pate de Fruit
Holiday Joe
Island Fruit Pina Colada
Kiwi Fruitini
Latin Love (Raspberry & Coconut)
Lazy Day
Lemonade Fruit Smoothie
Light Chilled Raspberry Soup
Light Raspberry Ice Cream
Light Raspberry Milk Shake
Lime Meringue with Jasmine Tea Cuajada, Raspberry, Lychee Sorbet
Old Thymer
Peach Melba Ice Cream Sandwiches
Perfect Puree Creme Anglaise
Pistachio Linzer with Red Raspberry Ice Cream
Pistachio Veil with Carmelized White Chocolate Cremeux
Pom-Raspberry Daiquiri
Raspberry Chocolate Gateau
Raspberry Drop
Raspberry Lemonade
Raspberry Macarons
Raspberry Negroni
Raspberry Sorbet
Raspberry Sorbet and Greek Yogurt Swirl with Raspberry Melba
Raspberry Yogurt Cake
Raspberry Yuzu Mock-jito
Raspberry-Red Pepper Sorbet with Roasted Red Pepper Cream
Ravishing Red Raspberry Pie
Razzle Dazzle
Red Raspberry Balsamic Ganache
Red Raspberry Chambord Colada
Red Raspberry Daiquiri
Red Raspberry Gimlet
Red Raspberry Glaze
Red Raspberry Martini
Red Raspberry Mini Muffins
Red Raspberry Mochatini
Red Raspberry Poached Pears
Red Raspberry Pudding
Red Raspberry Sorbet
Red Sangria
Seedless Red Raspberry Jam
Sonrisa (Spanish for the word: Smile)
Southern Bliss
Summer Berryade
Summer Fruit Colada
Tilted Halo
Very Berry Ice Cream
White Chocolate Raspberry Cheesecake
Winter Disaronno Smash
  • Roasted Red Pepper
  • Mango
  • Key Lime
  • White Peach
  • Green Apple
  • Lychee
  • Papaya
  • Strawberry
  • Pear
  • Red Raspberry
  • Cherry
  • Blueberry
  • Kiwi
  • Coconut
  • Blackberry
  • Pomegranate
  • Banana
  • Meyer Lemon
  • Blood Orange
  • Prickly Pear
  • Lemon Zest
  • Tamarind
  • Apricot
  • Black Currant
  • Passion Fruit
  • Orange
  • Pink Guava